Why Dipping Your Cinnamon Rolls In Chili Just Works

Unless you find yourself living in a state within the "Heartland" region — a combination of 20 states in the "heart" of the United States — you may be confused and even a little disgusted when told to pair your beefy, bean-filled chili with a sweet, gooey cinnamon roll. The duo, coined the "bowl and a roll," has actually been around for decades. While you can stick with classic cornbread, chili's most popular sidekick, many Midwesterners swear by the chemistry between the unlikely pairing.

This pairing works so well because chili is an extremely versatile dish. Cincinnati chili complements a side of cinnamon rolls because this specific regional recipe includes cinnamon in the dish, often alongside onions and garlic, and placed on top of a helping of spaghetti noodles. A bowl of chili can also be sweetened with special ingredients like brown sugar, coffee, or cocoa powder, all of which further enhance the sweetness of the roll.

With origins believed to be in the early-to-mid 20th century, there are many speculations on why the duo exists, many of which can be boiled down to the need for high-calorie meals. A warm cinnamon roll dipped in a hearty bowl of chili was an extremely important low-cost, high-protein option for many different people, from hungry loggers to schoolchildren heating up from recess in the cold winter air. Since its conception, it has made its way from school lunch menus to restaurants across the Midwest.

As for the best way to eat it to maximize your flavor-filled experience, this is subjective and varies from person to person. Those who enjoy the pair speak highly of eating a bite of chili followed by a bite of the roll, and others favor ripping off a piece of cinnamon roll and dipping it in their chili.

To make this combo at home, you can take the scenic route, with homemade versions of both. Or, simply pick up a can of Campbell's Chunky Chili and a tube of Immaculate Organic Cinnamon Rolls to keep costs low and cooking time quick.